4 Spice Blends for Your Whole, Roasted Chicken.

About once a month {formerly once every two weeks or less} we would roast a chicken on Sunday, enjoy it for that meal, and at least 3 other meals throughout the week. Lately we have been trying to reduce our consumption of meat, both for health reasons and for eco-conscious reasons. When possible, we eat from our backyard and attempt to make the bulk of our meal vegetables.

Poultry is an animal protein that we can source sustainably with no problems. The price for a truly free range/pastured, hormone free chicken is between $16-$20 a bird. I KNOW! This is why we splurge about once a month on a bird. It's so important to us that the chickens we eat have a chance to roam a large outdoor space and have access to bugs, rodents, worms and are able to use their natural-born instincts. It's also important that they are growth hormone free.

Have you ever made chicken stock from a conventional bird and a free range/pastured/hormone free bird? The latter is gelatinous and nutrient dense. Amen, friends. It.is.delicious.

Where our poultry comes from and how it was raised became important to us after we got our own laying hens. Being 'close' to your food opens your eyes, people.

Our monthly roasted chicken is a delicacy in our urban homestead kitchen. Each time I season the bird differently. Primarily we follow this Weeknight Roast Chicken recipe from Nom Nom Paleo, but four herb and spice blends are our favorites. I'd like to share them with you.

Photo from Nom Nom Paleo

Blend #1:
Garlic powder
Salt and pepper

Blend #2:
Seasoned Salt

Blend #3:
Garlic salt
Vegetable Seasoning

Blend #4:
Chili powder
Garlic powder
Onion powder

After you choose the blend that speaks to you, follow the instructions from Nom Nom Paleo's Weeknight Roast Chicken, and rub the blend all up and in your bird. Yes, I did not include measurements. Go with portions that feel right for you and your taste buds.

What is your favorite way to prepare a whole chicken? Lay it on me and leave a comment!

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